Effect of high pressure processing on rheological and structural properties of milk-gelatin mixtures

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1328-1334

  Devi, Anastasia Fitria ^a,b   Liu, Li Hui ^b   Hemar, Yacine ^c   Buckow, Roman ^b   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Gelatin; High pressure processing; Phase separation; Skim milk; Viscosity

Indexed keywords

AMIDES; FOOD PRODUCTS; MIXTURES; PHASE SEPARATION; PRESSURE EFFECTS; VISCOSITY;

CONFOCAL LASER SCANNING MICROSCOPY; EFFECT OF HIGH PRESSURE; FOURIER TRANSFORM INFRARED SPECTRA; FUNCTIONAL PROPERTIES; GELATIN; HIGH PRESSURE PROCESSING; SKIM MILKS; SOLID CONCENTRATIONS;

HIGH PRESSURE EFFECTS;

AMIDE; BIOPOLYMER; GELATIN; MILK PROTEIN;

ARTICLE; BEEF; CONCENTRATION (PARAMETERS); CONFOCAL LASER MICROSCOPY; COW; DAIRY INDUSTRY; DAIRY PRODUCT; FLOW KINETICS; FOOD PROCESSING; HYDROLYSIS; INFRARED RADIATION; INFRARED SPECTROSCOPY; MILK; NONHUMAN; OSCILLATION; PHASE SEPARATION; POWDER; PRESSURE; SKIN; STRUCTURE ANALYSIS; THERMAL ANALYSIS; VISCOMETRY; VISCOSITY;

EID: 84878405555     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.074     Document Type: Article

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